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Salmi of Cold Game

A stew made from remains of cold game, simmered with stock, onion, peppercorns, and flavored with port wine and red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmi of Cold Game

Ingredients

Directions

Prepare the stock

  1. Cut the meat into neat joints.

  2. Break up the bones.

  3. Put the meat, bones, stock, orange rind, onion, peppercorns, and parsley into a stewpan.

  4. Simmer gently for about 1 hour.

  5. Strain the stock.

Make the sauce

  1. Melt the butter in a pan.

  2. Fry the flour until brown.

  3. Add the strained stock gradually and season.

  4. Bring to a boil.

  5. Remove from heat.

  6. Stir in the game, jelly, and port wine.

  7. Simmer gently for 30 minutes.

Serve

  1. Arrange the joints on a dish.

  2. Strain the sauce over them.

  3. Decorate with fried bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Red currant + orangetop 7% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Port wine + red curranttop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Orange + peppertop 10% of all pairs
    Smell alikestrong
    Cooked together2,402 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Red currant + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Game
Supplies the main savoury meat flavour, and the bones release gelatin that gives the stock body.
Flour
Thickens the sauce as its starch swells in the hot butter and stock.
Butter
Provides fat for the roux, carrying flavour and giving the sauce richness.
Red currant jelly
Adds sweetness and a tart fruitiness that balances the rich, gamey meat.
Port wine
Adds sweetness, depth and a rounded fruit flavour to the sauce.

The step that matters

Adding the stock to the browned flour. Pour the stock in gradually and stir well so the flour starch disperses evenly. Adding it all at once can leave lumps, and the sauce will not thicken smoothly.

Swap the onion

How well each one fits the dish's main ingredients (port wine, red currant, butter, flour, orange, pepper, bread):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against port wine, red currant, butter, flour, orange, pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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